Homemade Creamed Corn Recipe

🧂 Ingredients

• 5 ears of shucked corn
• 6 strips of sliced bacon
• ½ peeled small diced yellow onion
• 3 cloves finely minced garlic
• 3 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup finely grated Parmigiano Reggiano
• 1 tablespoon minced fresh thyme
• coarse salt and fresh cracked pepper to taste

Instructions

• 1 Shuck the fresh ears of corn, stand it upright, and, using a chef's knife, slice
  down on the corn kernels to cut them away from the cob.
• 2 Give the cob a ¼ turn and continue slicing down, removing the kernels. Repeat
  the process with the other ears of shucked corn.
• 3 Now, stand the kernel-free corn cobs upright and, using the back side of your
  chef knife scrape down on the cobs to release the corn milk. Give the cob a ¼
  turn and continue scraping down. Set the corn kernels and corn milk aside.
• 4 Add the bacon lardons to a large-sized sauce pot over medium heat and cook while
  stirring occasionally to render the fat and crisp up the bacon.
• 5 Set the crispy bacon lardons to the side add the onion to the pan, and sauté for
  7 to 8 minutes or until lightly browned.
• 6 Stir in the garlic and cook for 30 to 45 seconds or until fragrant.
• 7 Next, add the corn and sauté on high heat for 3 to 4 minutes.
• 8 Stir in the flour until combined.
• 9 Pour in the cream and milk and cook over low to medium heat for 10 to 12
  minutes, occasionally stirring until corn kernels are cooked. It may take an
  additional 4 to 6 minutes depending on how soft you like your corn.
• 10 Finish by stirring in the parmigiano cheese, fresh thyme, crisp cooked bacon
  lardons, salt, and pepper.
• 11 Garnish with optional parmigiana cheese, crispy bacon lardons, chopped chives,
  and fresh thyme leaves.

Nutrition Info